Pumpkin Rice Pudding with a Millet Variation
The fall market in Ukraine is all about pumpkins–the delicate yellow squashes that resemble melons, orange rounds large enough to become Cinderella’s coach, elongated butternuts, green pebbly varieties with white flesh, and so much more. In the customary fashion of a Ukrainian market, the sellers offer small pieces of pumpkin to prove that theirs is the sweetest, the ripest and the most fragrant.
Sampling pumpkins at the market in Poltava, I realized that many varieties taste of violets. This floral-fruity note makes pumpkin an interesting ingredient in sweet and savory dishes. I like to roast pumpkin cubes tossed with garlic, chili and cumin as well as coated in honey and sprinkled with walnuts. I make minestrone with beans and bacon–or use pumpkin in delicate pureed soups with pears and cardamom. Its flavor is subtle, but it’s surprisingly assertive.
Heather Chase in Chanel No 22 Perfume Giveaway: 1. Nuxe’s Woman Perfume Prodigieux warms up chilly fall mornings. Carthusia’s Geranio has a spiciness that smells like sunny autumn afternoons when the leaves are turning orange and red. Tom… November 2, 2024 at 7:05pm